Salmon and Spinach Cobb Salad

Cook the Bacon on both sides till crispy, drain Bring a small sauce pan filled with water to a boil Put the Eggs on to soft boil, turn heat down to med high and cook about 6 minutes. Pat Salmon dry and season both sides with Salt and Pepper With bacon grease still in skillet, add the Salmon and cook on med high heat for 5 minutes on each side. Chop Bacon, Peel the Eggs. Season the Avocado with Salt and Pepper Divide the Spinach, Bacon and Avocado between 2 plates Carefully halve the Eggs and place them on the salad. Sprinkle with Blue Cheese Crumbles. Add the Salmon on top and drizzle with Olive Oil. Skirt Steak Cobb Salad: Use an 8 ounce Skirt Steak, 2 C Romaine Lettuce, 1/2 C Grape Tomatoes, 1/4 C Blue Cheese Crumbles and 1/4 C Pecans. Combine and drizzle with 1 T Olive Oil